Macaroni with Three Cheeses

By mschweickert

Ingredients

• 1/2 lb medium pasta shells
• 2 3/4 cups milk
• 1/4 cup unsalted butter
• 1/4 cup all purpose flour
• 1 tsp salt
• 1/8 tsp black pepper
• 1/8 tsp ground nutmeg
• 1/8 tsp cayenne pepper
• 2 1/4 cups (packed) grated white cheddar cheese (8 oz)
• 3/4 cup packed grated Gruyere cheese (4 oz)
• 1/2 cup packed grated Fontina cheese (3 oz)
• 6 Tbsp. Tbsp panko

Preparation

Step 1

Cook pasta in large saucepan of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain.

Meanwhile, bring milk to simmer in heavy medium saucepan over medium-high heat. Remove from heat. Melt butter in heavy large saucepan over medium heat. When butter foams, add flour. Stir until pale golden, about 1 minute. Whisk in hot milk. Cook over medium heat until thick and bubbling, stirring occasionally, about 2 minutes. Remove from heat. Stir in salt, black pepper, nutmeg and cayenne. Add cheese and stir until melted and smooth.

Preheat broiler. Add pasta to cheese sauce and toss to coat.

Divide pasta mixture between six 1 1/4 cup custard cups. Sprinkle each with 1 Tbsp breadcrumbs. Broil until crumbs are golden brown, about 1 minute. Serve.